These fudgy Black Forest brownies are made with melted chocolate and espresso powder for an intense chocolate flavor, along with a a quick stovetop cherry sauce that's swirled on top. And for that classic Black Forest cake look and flavor, these brownies are topped with fresh whipped cream and shaved chocolate.
I Turned Black Forest Cake into Fudgy Brownies!
Black Forest cake is one of those desserts I've been chasing in every format possible, from cookies to cheesecake, because that chocolate + cherry combo is just that good. Brownies felt like the natural next step, and they might be my favorite version yet. The batter uses melted chocolate, unsweetened cocoa powder, and a touch of espresso powder, which gives these brownies a depth of chocolate flavor you don't get from a boxed mix. Vegetable oil and extra eggs keep them dense and fudgy rather than cakey, so they stay nice and moist up even after a day or two on the counter. Finally, whipped cream and chocolate curls add all the traditional flavors of Schwarzwälder Kirschtorte.
In testing, I found that the popular shortcut of using canned cherry pie filling was way too sweet and one-dimensional. Instead, I make a from-scratch sauce with canned dark cherries thickened with a little cornstarch (so they don't make the brownies gummy) and just two tablespoons of sugar to really bring out that natural fruity flavor. It's the same sauce I use in many of my other Black Forest-inspired recipes, and swirled into the batter before baking, it makes these taste like something from a bakery case.
An since we're on that topic, if you're hungry for another Black Forest dessert that's worth the effort, my Black Forest cupcakes use the same cherry sauce and is special-occasion worthy. Or if you want something quicker, my Black Forest cookies come together in under an hour and hit all the same flavor notes.
Let's Bake Black Forest Brownies Together!
1. Whisk some syrup from the cherries with cornstarch.
3. Mix the cornstarch into the cherries and boil.
5. Melt the chocolate.
7. Add the dry ingredients.
9. Swirl the cherry filling on top.
11. Cool on a wire cooling rack.
13. Beat in the powdered sugar.
2. Boil the canned cherries & syrup with the sugar.
4. Line an baking pan with parchment paper.
6. Whisk the wet ingredients.
8. Spread the batter in the pan.
10. Bake the brownies.
12. Whip the heavy cream & vanilla.
14. Top the brownies with whipped cream & chocolate shavings.
My Tips for Perfect Brownie Slices
- Cool Completely: For bakery-worthy, clean edges on these Black Forest chocolate brownies, I wait until they cool completely (even though it's so tempting to dig in while they're hot & gooey!) If you slice brownies while they're still warm, they'll be crumbly and fall apart at the edges.
- Sharp, Hot Knife: Once I'm ready to slice my brownies, I run a sharp kitchen knife under hot water for about 15 seconds, then wipe it dry. I make one long slice, then repeat getting the knife hot and drying it for each slice.
Black Forest Brownies
developed & tested by:
Equipment
Ingredients
Brownies
- ½ cup semisweet chocolate chips, melted
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon espresso powder
Cherry Sauce
- 15 ounces dark cherries in syrup (one can)
- 1 Tablespoon cornstarch
- 2 Tablespoons granulated sugar
Whipped Cream
- 1½ cups heavy cream (also called heavy whipping cream)
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar (or confectioners' sugar)
Toppings
- 1 bar chocolate
- fresh cherries (optional)
Instructions
Make the Cherry Sauce
- Measure 3 tablespoons of syrup from the canned cherries into a small bowl.
- Pour the rest of the can of cherries and syrup into a small saucepan along with the sugar. Bring to a boil on medium-high heat. Use the back of your spoon to smash the cherries against the bottom of the pan.
- Add the cornstarch to the small bowl of the reserved syrup, and whisk with a fork until it's smooth. Stir the cornstarch slurry into the boiling saucepan of cherries, and continue to boil for one minute, stirring constantly.
- Remove the saucepan from the heat and set aside to cool and thicken.
Make the Brownies
- Preheat the oven to 350°F (176°C). Line an 8-inch by 8-inch (20cm by 20cm) baking pan with parchment paper so the edges hang over the sides.
- In a microwave-safe bowl, melt the 4 ounces of milk chocolate at 30 second intervals in the microwave. Stir after each interval until it's fully melted.
- In a large mixing bowl, whisk together the melted chocolate, vegetable oil, eggs, and vanilla.
- Add the sugar, flour, cocoa powder, salt, and espresso powder. Mix everything with a spoon just until there remains no visible dry ingredients.
- Spread the batter evenly into the greased baking pan.
- Spoon the cherry filling onto the brownie batter, then use a butter knife to swirl the cherry sauce into the batter.
- Bake for about 35 to 45 minutes, until a toothpick inserted into the brownie batter comes out mostly clean.
- Let it cool in the pan fully to room temperature. Use the edges of the parchment paper to lift the brownie out of the pan, then slice.
Make the Whipped Cream
- In a large mixing bowl with an electric hand whisk or in a stand mixer with the paddle attachment, whip the heavy cream and vanilla extract until it forms soft peaks.
- Sift in the powdered sugar, then beat on low until the powdered sugar is mixed in. Continue whisking the mixture until it thickens and forms stiff peaks.
- Slice the brownies & remove from the pan. Top the cooled brownies with whipped cream, shaved chocolate, and extra cherry sauce or fresh cherries.
Notes
- Check for Doneness: To tell if the brownies are done, a toothpick should come out mostly clean, with some crumbs sticking to it. You don't want a toothpick inserted into the center to come out totally clean, otherwise your brownies will be dry once they cool.
- Espresso powder enhances the flavor of the chocolate, and I promise it doesn't actually add a coffee flavor. You can also use ground instant coffee if that's what you have on hand.
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- Whipped Cream: Put your mixing bowl and beaters in the fridge for 30 minutes before whipping the heavy cream, which helps it whip better.
- Chocolate Curls: To get bakery-worthy, long chocolate curls, use a vegetable peeler to shave a bar or block of cold chocolate directly onto the whipped cream.
- Storing: Allow the brownies to cool completely then store in an airtight container at room temp for a few days. You can make the cherry sauce ahead of time and store it in the fridge for a couple days.
I'm eggcited to hear from you :)